Baking fresh cinnamon rolls on a weekend morning is a tradition in my house. I absolutely LOVE taking that first bite of gooey (gluten-free!) dough spiced with baked cinnamon and covered in coconut cream icing. It’s the best way to start a relaxing Sunday morning! With this recipe, you can have that same, sweet indulgence at any time of day thanks to my delicious new Cinnamon Roll Paleo Protein.
With just a few simple ingredients, you can get optimal amounts of protein and fiber in a smoothie that tastes just like a delicious pastry. This Cinnamon Roll Smoothie is quick and easy to whip up, and can be enjoyed as a quick breakfast, snack, or decadent dessert!
A softened sweet potato helps make this smoothie thick and “creamy.” Sweet potatoes are loaded with beta-carotene and antioxidants, and are not an inflammatory food like nightshade white potatoes. They’re rich in nutrients such as fiber, vitamin C, manganese, vitamin B6, and potassium, which all work together to help your body from head to toe! Beta-carotene supports healthy vision, fiber helps promote gut health, vitamin C promotes a healthy immune system, manganese is good for your metabolism, and potassium is important for healthy blood pressure.
If all these benefits weren’t enough, sweet potatoes are an excellent choice to add some sweetness to your smoothie and keep you full!
Besides being delicious, cinnamon is loaded with antioxidants that can protect your body from oxidative damage caused by free radicals. What’s more, cinnamon has been shown to reduce blood glucose levels by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in your digestive tract. Cinnamon also has a compound that acts on cells by mimicking insulin, greatly improving glucose uptake and lowering fasting blood sugar levels.
If you haven’t tried Medjool dates before, this recipe is the perfect time to do so! Medjool dates are chewy and naturally sweet; when combined with sweet potatoes and cinnamon, they actually have a subtle caramel-like taste! They are a great substitute for white sugar in recipes due to the nutrients they provide.
They’ve also been found to be helpful for lowering inflammatory markers such as interleukin 6 (IL-6) in the brain. High levels of IL-6 are associated with a higher risk of neurodegenerative diseases such as Alzheimer’s.
Cinnamon Roll Paleo Protein
The superstar of this recipe is my new Cinnamon Roll Paleo Protein. This flavor is rich, creamy, and so deliciously decadent, you won’t have any trouble ditching gluten-filled pastries for good! Every serving is loaded with a whopping 21 grams of protein, making it a fantastic choice for anyone concerned about getting enough protein in their diet. Plus, it’s completely free of gluten, dairy, and sugar, and is sourced from non-GMO, hormone- and antibiotic-free, grass-fed beef, so you can feel confident that you’re getting optimal amounts of protein from a clean source.
To make this Cinnamon Roll Smoothie, simply microwave and skin your sweet potato before placing it in a blender with 3 Medjool dates, cinnamon, Vanilla Bean Paleo Protein, and Cinnamon Roll Paleo Protein.
While your blender is running, boil 1 ½ cups of coconut milk. When bubbling, remove from heat and add to your blender to mix until smooth and thick. Transfer your smoothie to a glass and top with coconut whipped cream and extra cinnamon powder and enjoy!
This recipe will be your new favorite way to get optimal amounts of protein, and give you that warm taste of fresh pastries on a Sunday morning!
Cinnamon Roll Smoothie
- 1/3 sweet potato baked and peeling removed
- 3 Medjool dates pitted
- 1/2 tsp 2.46 ml cinnamon
- 1 scoop The Myers Way® Vanilla Bean Paleo Protein
- 1 scoop The Myers Way® Cinnamon Roll Paleo Protein
- 1 1/2 cup 360.00 ml coconut milk
- coconut whipped cream and cinnamon for topping
- Pierce sweet potato 3-4 times with a fork and place on a microwave-safe plate. Microwave 5 minutes, turning halfway through. When cooled, remove the skin.
- Bake the sweet potato Add the sweet potato, cinnamon, protein powders, and dates to a blender
- On the stove or in the microwave, bring the non-dairy milk to a boil.
- Remove from heat and add milk to the blender. Blend until smooth and thick.
- Transfer to glass, top with coconut whipped cream and cinnamon, and enjoy!